Crustless Pumpkin Pie in Ramekins

Crustless Pumpkin Pie in Ramekins is what to do with leftover pumpkin pie filling! Similar to our impossible pumpkin pie but baked in the oven in individual servings, with no crust and 0 WW points option available too.

For us the holidays means baking all the things, with this orange can from Libby’s. Last year I had a few partially used cans of puree left and as you know I hate to waste food. I saved it, combined them all and decided what to make with it. This was the creation and we loved it! (post may contain affiliate links present)

What to do With Leftover Pumpkin Pie Filling

At this point we actually make this intentionally and not just with leftovers, it is that good. Not only is this delicious and crust-free but you can serve them up immediately after they set without slicing at all! Just spray each dish, whisk together ingredients, fill 3/4 of the way full and bake!!

It is very similar to a ramekin cake for one if you have ever done that before. BUT in the Fall months you want pie right? You can cut the recipe below in half if you just have half of a can left super easy and is done and set in about 1 hour. Now I do like mine cooled but served warm is a thing too. 😉

Pumpkin Pie in Ramekins no Crust

The filling to mini pumpkin pies is the same as the “regular size” with eggs that help it to set and solidify when they cool. There are alternatives to eggs you can use such as a substitute you soak in water before adding. I have not used it for this before but Bob’s Red Mill makes one and I hear it is a great substitute.

Ingredients

• 1 can pumpkin puree
  • if you only have 1/2 a can left, cut all other ingredients in half
• Evaporated milk – (NOT sweetened condensed milk)
• 2 room temperature eggs – or 1/2 cup liquid egg substitute 
• Sugar
• 1 tsp cinnamon
• Ground ginger
• Cloves ground
• 1/4 tsp salt

Now if you wanted to make a filling more similar to our Pumpkin Custard Pie you could do that too. That uses heavy whipping cream vs. evaporated milk. Use what you have on hand but would bake at the same temperature and timing as directed below.

Crustless Pumpkin Pie WW Ingredients

• 1 can pumpkin
• 1/3 cup zero point brown sugar substitute
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tsp pumpkin spice 
• 2 eggs or 1/2 cup liquid egg substitute 
• 8 oz. unsweetened almond milk or you can use premier protein

Both of these options will make 6 10 oz. ramekins so if you split in half just use 3 of these. You may want to top with whipped cream when done too so have some of that on hand.

Leftover Pumpkin Pie Filling Pancakes

Another great idea is to make a batch of Pumpkin Pancakes with Bisquick if you have a bit left. Use in the morning after the big day so it can be used up quickly. If you had more you could make a quick dish full of powdered sugar frosting with a bit of milk and puree to pour over the top instead of syrup for more fun.

Leftover Pumpkin Pie Filling Bread

I have a lot of different ways of making this popular treat. The fastest and easiest is to make Pumpkin Bread with Spice Cake Mix. You would need a whole can worth per box but could measure out the dry mix and cut in half if you wanted to make a smaller loaf with just half on both ends.

How to Bake Individual Pumpkin Pie

• Preheat oven to 425 degrees F.
• Spray inside of 6-10 oz. ramekins with non stick spray and place on a sheet pan.
• In a bowl whisk all ingredients together or use a hand mixer to blend until smooth.
• Pour pumpkin mixture equally between the 6 ramekins.
• Bake for 10 minutes, then lower the oven temp to 350 degrees F for 30 minutes until set.
• Remove from the oven and allow to cool.
• Enjoy or cover each one with plastic wrap and refrigerate until cold and then enjoy.

Now with this said you can use your own favorite recipe as far as the filling goes. Below is just the most basic one but Recipe for Sweet Potato Pie with Sweetened Condensed Milk or one for sweet potato pie would be wonderful too.

In the Air Fryer

You can do this without an oven too. We share instructions for this method in our Mini Air Fryer Pumpkin Pie recipe. Once again the filling is made the same no matter how big or small the pan or crust is. In this case I bought ready made graham cracker crust pans and poured them right in!

With Pillsbury Pie Crust

If you don’t want to use a pan at all I suggest making a few Air Fryer Pumpkin Pie Hand Pies. You just roll out some refrigerated pie crust, cut into circles, fill, seal and bake!! We have instructions for air frying as well as baking in the oven so you will be set.

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